Recently I made some tomato and basil salad dressed with purple basil vinegar. I also made a flat bread margarita pizza with tomatoes, basil leaves and mozzarella cheese. My hubby was like, I never realized how tasty this much basil would be. Seriously? How long have I been growing these herbs?
So just to drive home the point of why I keep telling him there is basil on the counter and he should use it when cooking, I made this tortellini with a basil dressing.
Quick and Easy Basil and Tomato Pasta
- 1 small bunch basil, stems removed
- 1 pound cheese ravioli, tortellini or other filled pasta
- 1/3 cup extra-virgin olive oil
- 2 tablespoons lime juice
- Salt and pepper
- 1 pint grape or cherry tomatoes, halved or quartered
- Sprinkling of Backyard Patch Boursin Blend or Italian Seasoning
Directions
In a large pot of boiling water, blanch basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add pasta to pot, sprinkle in some salt if you want, but basiled water will keep them from sticking. Cook according to package instructions, then drain.
Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with herbs (and salt and pepper if desired.) Divide pasta among plates and top with tomatoes and basil puree.
